The Quality Characteristics of Sausage with Added Black Garlic Extracts
In this study, the effects of black garlic extract on the quality characteristics of sausages that were stored at 4℃ for 4 weeks were evaluated. Sausages were produced that contained 15 brix (S1), 22 brix (S2) and 30 brix (S3) of black garlic extract. The pH values of the black garlic extract groups were lower than the control group and there was a tendency for these to decrease during the storage period. The VBN and TBARS content of all sausages increased during the storage period, but less so in the black garlic extract group than the control group. As the percentage of black garlic extract increased, the L value (lightness) and a value (redness) decreased while the b value (yellowness) increased. The expressible moisture content of the S2 group after 4 weeks was the highest of all groups (17.63%), whereas the cooking loss was lower in S3 than other groups. Hardness in the S2 group after 4 weeks was higher than in other groups, at 911.76 cm/kg2. The juiciness, texture and acceptability scores for S2 were also higher than the control, S1 and S3 groups. Therefore, the ideal addition of black garlic extract is suggested to be 15~22% in the preparation of sausage.
Key words : Black garlic, sausage, storage characteristics